by Amy Reiter, October 6th, 2014
by Maria Russo in Shows, October 5th, 2014
Lots of external factors can throw us off our game when it comes to making healthy food choices and keeping our portions under control. We know, for instance, that the size and even the color of our plates can influence our perceptions of serving si...
by FN Dish Editor in Community, October 5th, 2014
For a competition as entrenched in evil as Cutthroat Kitchen, the contest would have to turn especially ghostly to spook the chefs in the midst of battle, and that’s just what happened on tonight’s first-ever Halloween-themed episode. With the help of costumes, devilish-sounding dishes and terrifying tests, host-turned-vampire Alton Brown pulled off a fright-night battle like no other, and he filled in judge Jet Tila, who was appropriately dressed in judicial garb, on all of his scary secrets during his exclusive After-Show.
“It was a very spooky day here in Cutthroat Kitchen,” Alton revealed before a crew member rolled in the first sabotage: a coffin, which served as a makeshift prep station for one unfortunate competitor. Jet mused as to whom he would have sabotaged with this test during the first-round deviled egg dish: “The tallest person — for sure.” And sure enough, that’s what Chef Emme had in mind when she picked Chef Caulden for the challenge. Despite the creepy conditions, however, Chef Caulden managed to earn Jet’s praises, as the judge said: “Wait, so he composed his entire dish in there. The foam, the green, the everything. He did quite a good job.”
by Maria Russo in Shows, October 4th, 2014
The calendar page turning to October means we can officially start counting down the days to Halloween — and all those sweet Halloween treats. This week’s Most Popular Pin of the Week is an easy dinner party dessert option for the holiday: Make easy homemade chocolate fudge and press in crushed sandwich cookies, graham crackers, white chocolate chips, sprinkles or any fun topping.
For more Halloween-inspired recipes, check out Food Network’s Easy Halloween Ideas board on Pinterest.
Get the Recipe: Food Network Magazine’s Chocolate Fudge
by Lawrence Bonk, October 4th, 2014
In the spirit of fall’s shorter days and colder nights, The Kitchen co-hosts dedicated an entire episode this morning to one of autumn’s most-anticipated indulgences: comfort food. From rich casseroles to hearty stews and extra-creamy desserts, few things are better than cozying up to a satisfying meal this time of year, and The Kitchen has you covered when it comes to enjoying both savory and sweet recipes.
FN Dish wants to know, now that the change of seasons is upon us and autumn is in full swing, what comfort food is you all-time-favorite decadence? Do you keep coming back for treats like double-layer cakes or piled-high pies, or do you prefer cheesier selects like bubbly lasagna or baked macaroni and cheese? Cast your vote in the poll below to tell us your go-to pick for comfort food.
by Toby Amidor, October 4th, 2014
One of the great tragedies of modern life is the need to actually leave the house in order to purchase copious amounts of booze. All of that walking. All of that chatting with liquor store employees. All of that staring at receipts. It’s just so tiring! Thank goodness, then, that a team of industrious entrepreneurs has invented an app that lets you order whatever spirits you want with a push of a touchscreen.
The app, conveniently named Saucey, works similarly to other on-demand services like Netflix and Grubhub. You decide what kind of alcohol you desperately want to imbibe and then it undergoes a two-part delivery process to end up at your door. First it heads to your local liquor store and from there it lovingly appears on your doorstep, ready for all the drunk texting you can muster.
by Melissa d'Arabian in Food Network Chef, In Season, October 4th, 2014
Muffins have a bad reputation of being very high in calories, fat and sugar. While many store bought muffins carry a hefty amount of calories — typically around 400 or more each, you can easily fit them into a healthy eating plan.With a little plan...
by Amy Reiter in News, October 3rd, 2014
It’s officially apple-picking season (truly officially, as October is National Apple Month), so it seems only right to share some ideas for apples. Everywhere I turn I see photos of friends plucking juicy fruit from trees, placing it in woodsy-looking mini barrels or baskets, destined for cinnamon-y pies or fragrant cobblers. This time of year, I crave the chill of autumn and the warming sip of hot cider. I crave Vermont. I spent four years in Burlington for college and the state has never left my soul. And in Vermont in fall, we picked apples. Now that I live in Southern California, I admit that I feel a bit nostalgic for the postcard-worthy foliage scenes, the smell of fresh maple syrup and the plethora of apples that had us cooking all season long.
If you’ve been apple picking, or even to the grocery store lately (I saw Granny Smiths the other day for .49 cents a pound!), you might well have an apple stock you are looking to use. What to do with ‘dem apples?
by Contributor, October 3rd, 2014
We shop for fruits and vegetables with the best intentions, but then bury them in the crisper and forget about them. We bring home a doggy bag, toss it in the fridge and overlook it. We make a yummy dinner and then let the leftovers go bad, eventually unearthing them only to toss them in the trash.
One neglected bunch of broccoli or container of takeout may not seem like much, but wasted food is actually a bigger issue in America than we may realize. The next time your family complains about being served leftovers, here are a few facts and figures about food waste to toss their way, culled from an eye-opening story on the Washington Post’s Wonkblog about how Americans throw away more food than plastic, paper, metal or glass:
- 35 million: Tons of food Americans threw out in 2012, according to Environmental Protection Agency estimates
by Carol Blymire, October 3rd, 2014
Sriracha is an addictively spicy hot sauce that has found its way into the kitchens and hearts of cooks around the globe. Although it originated in the Thai city of Sri Racha, Sriracha is now used to kick up all types of cuisines. You can use it on everything from your morning eggs to an evening cocktail. Sriracha definitely carries heat (a dot of the stuff will do the trick), but the hot sauce has a complex flavor; it’s vinegary and slightly sweet behind that red hot heat. Next time you’re craving something hot, reach for a bottle of your favorite Sriracha and get your fix with these 25 ways:
1. Start off by making your own Sriracha-Style Hot Sauce. It’s an overnight process, but if you properly can and seal it, this homemade Sriracha lasts up to a year.
2. Kelsey Nixon’s Asian Chicken Burger with Spicy Lemongrass Mayo and Pickled Asian Slaw is a lighter variation on the standard burger. The quick-pickled slaw adds lots of texture and flavor without a ton of calories.
3. Pimento cheese is a traditional Southern food, made with cream cheese, pimentos and shredded Cheddar. Normally served between two sliced of white bread, try the spicy version, Matt’s Sriracha Pimento Cheese Dip with vegetables and cracker for dipping, in a sandwich or even on top of baked potatoes.
4. Michael Symon fries chicken twice before serving. Once at a lower temperature to cook the chicken through and the second time at a higher temperature to get it super crispy. Twice-Fried Chicken with Sriracha Honey (pictured above) is fried in lard, which can be found at the butcher or meat department of the grocery store, or other oil with a high smoke point such as peanut oil.
5. For an all-out Southern feast, serve Michael Symon’s chicken (above) with Sherla’s Southern Greens.
AKA Pizza to Make Your Doorbell Ring
I’m a big Gilmore Girls fan, but nothing bums me out more on that show than when Lorelai and Rory order pizza. Diagnosed with celiac just as the show went into syndication (and the weekend marathon watching commenced), I still get super-sad when the gals of Stars Hollow try to save a bad day by ordering pizza — something I’ll never be able to do again.
Pizza’s a tricky thing for people who can’t eat gluten. Lots of places make gluten-free pizza, but they don’t use separate prep and cooking areas, and cross-contamination is a risk not worth taking.
Still, there’s no such thing as “out of sight, out of mind” when it comes to the awesomeness that is pizza, whether it’s with icy soda or cold beer.